Down in the garden

This is a 13×9″ quarter slab carrot cake covered in cream cheese buttercream and fondant. The trees, bushes and pond are made with RKTs covered in fondant. The trees were then dusted with 3 or 4 shades of green to add some dimension. The pond water was done with a sparkling gel. The cake is completely edible.

While this is my own design, I did take a lot of inspiration from a couple of cakes by Lesley over at the Royal Bakery, and did a lot of brainstorming with my friend Jennifer.